Additional Info

Serves 6

Prep Time 50min

Cook Time 5min

Method

Heat butter in a heavy-based saucepan, add onion and sauté until translucent. Add butternut and peppers and sauté for another 5 minutes stirring occasionally.
Add flour, curry powder and nutmeg and mix well. Add the 250 ml water and stock powder, bring to the boil, stirring gently. Reduce heat and simmer for 15-20 minutes or until butternut is tender.
Cool and pour into a food processor. Blend until mixture is smooth and return to saucepan. Add the milk, additional water, salt and black pepper.
Bring to the boil, stirring occasionally, reduce heat and simmer for another 5 minutes. Remove from heat and place in refrigerator to cool.
Serve chilled with a sprinkle of chopped chives and a dollop of cream.

Try This

Variation:
Sprinkle crumbed Clover PEPPADEW® Sweet Piquanté Pepper Feta cheese over soup just before serving. This soup can also be served warm.